Olive-Caper Tapenade with Fresh Mint

You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. Serve with: grilled steak, chicken, scallops or firm-fleshed white fish, or on burgers.
Satisfying Vegetarian Recipes

Ingredients

1/2 cup flat-leaf parsley leaves

1/4 cup mint leaves

1/4 cup extra-virgin olive oil

2 tablespoons capers, drained

1/8 teaspoon crushed red pepper

1 cup assorted olives (about 5 ounces), pitted

How to Make It

Step

In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.

Make Ahead

The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.